Buckeye Cookies Recipe
Print this easy recipe with only 5 ingredients to make these amazing Buckeye Cookies. You can change the ingredients around, to your preference too. If you have a family that doesn’t like dark chocolate you can substitute for a milk chocolate. Try twists like chocolate shavings on top. No Matter how you make them, make them become your own family dessert with these easy steps.
There Is Always A Reason To Make Cookies
Time for back-to-school for the second semester, bake sales, Valentine’s Day, Single Awareness Day, plus warmer weather is around the corner. These cookies are great for potlucks or just a fun and delicious dessert to make with your kids. We love cookies plus peanut butter and chocolate are my two favorite ingredients.
If you don’t have a standing mixer or regular electric mixer you can mix them by hand. Just make sure everything is combined well and the batter is smooth.
Makes 2 dozen
- 12 oz creamy peanut butter.
- 1/2 C unsalted sweet cream butter, softened.
- 1 tsp vanilla extract.
- 3 1/2 C powdered sugar.
- 1 bag of ghiradelli dark chocolate melting wafers.
- In a standing mixer, beat peanut butter and butter until creamy and combined.
- Stir in vanilla.
- Add powdered sugar and beat on low speed until smooth.
- Using a small ice cream scooper, scoop dough into your hands and roll into 1 inch balls and place in the freezer for at least 1 hour.
- Using a double boiler, melt the dark chocolate melting wafers.
- Using a toothpick, poke the peanut butter balls in the center and carefully pick it up, using the toothpick, dip the peanut butter balls 3/4 of the way into the chocolate.
- Carefully shake off any excess chocolate.
- Place onto cookie sheet.
- Repeat steps with remaining peanut butter balls.
- Once dipped, set aside for chocolate to harden.
- Wait 1 hour for them to firm up before eating.
For making ahead: You can put them in the refrigerator for a few days or the freezer for a few weeks.